These Keto perogies are grain free, gluten-free, and low carb! They come together pretty easily, and definitely scratch the pierogi itch!
Having 3 separate food blogs gets a bit weird at times.
Sometimes, life just ends up such that I have 3 separate recipes for things, each corresponding to a different period in my life: Before my gluten allergy, gluten allergy, and low carb.
That’s why I have 3 different recipes for Sauerkraut Buns:
Piroshki / Pyrizhky, Gluten-Free Sauerkraut Buns, and Keto Sauekraut Buns.
(Those Keto ones are actually better than the gluten-free ones... and are gluten-free, themselves!)
Sometimes, a particular dish is so good, you can't let something like allergies or diet stand in the way, you know?
Anyway, I posted my Gramma's Perogy Recipe to my first food blog - Celebration Generation - back in 2009.
Not long after that, we discovered that I had a gluten allergy. So, I developed my Gluten-Free Perogies recipe. Recently, I posted that recipe to my gluten-free blog, Beyond Flour.
A little while ago I was facing the holidays - and at least a year of going low carb - with no perogies, and ... that was not acceptable.
So, I decided I would need to make a keto pierogi recipe, and here we are!
These were fantastic, and definitely took care of my "It's the holidays, it is time for PEROGIES" thing. (I'm from Winnipeg, perogies are a holiday food!)
Keto Perogies Ingredients
Dough
The dough is a fathead style dough, using:
Shredded mozzarella cheese
Cream cheese
Eggs
Almond flour
Coconut flour
Almond milk (Unsweetened, plain!)
Salt
Filling
I went for a very basic, traditional “cheesy potato” type filling, using:
Frozen Cauliflower
Shredded sharp cheddar cheese
That said, you can play with the filling to suit your tastes / mood:
Keto Pierogi Filling Variations
One of the beautiful things about perogies is that you can customize your fillings in SO many ways.
Potato and cheddar is most traditional, where I'm from... but you can add bacon, sauerkraut, dill, cottage cheese... in any combination. Have fun with it, and just keep your carb count restrictions in mind.
Traditional: Sharp Cheddar cheese.
Onion, Bacon, and Cheese: cheddar cheese of your choice, ¼-1/2 lb crisp bacon (crumbled), chopped onion to taste.
Sauerkraut: Add some well-drained sauerkraut to your filling. Cheese is optional – up to you!
Cottage Cheese, Onion, and Dill: ~ 1 cup well-drained cottage cheese, finely chopped onion - or green onion - and dill weed to taste.
Keto Pierogi FAQ
Can you freeze keto perogies?
Yes! You can freeze these either before or after they’re cooked.
Lay these out on a parchment lined baking sheet, freeze until firm. Remove from the parchment, transfer to a freezer bag.
Remove as much air as possible from the bag, seal, and return to the freezer for up to 3 months.
To use, arrange frozen low carb perogies on a parchment lined pan or plate, allow to thaw before cooking or reheating.
Note: You can cook frozen uncooked keto perogies without thawing, when you use an air fryer. Times will vary based on the size of the dumpling, but 240 for 10+ minutes is a good starting point!
How many carbs are there in keto perogies?
When made as directed in the recipe - as 24 large perogies - this recipe has 5 grams of total carbs per pierog. 2 grams of that comes from fiber, so 3 grams net carbs per perogy.
Can you boil these keto perogies?
I wouldn’t. I didn’t try, but I really don’t think that fathead dough would stand up to even a low simmer.
How do you serve keto pierogi?
I like to serve these in mostly the same way I serve normal perogies: With a generous amount of sour cream, and a scoop of sauerkraut on the side.
Frying up some chopped bacon also goes will on top of these, as does actually using bacon grease to fry the perogies in.
Chopping up a bit of green onion to sprinkle on top always hits the spot.
Frying up some Kielbasa on the side is always fun, just be sure to check the nutritional content, as some brands have a TON of carbs.
The only traditional serving suggestion I don’t tend to use for these is fried onion. There’s just WAY too many carbs in that, for that payout. I’m just fine with sauerkraut, bacon, sour cream, etc.
Tips for Making Keto Perogies
- Manage your expectations! These aren’t an exact replica of traditional perogies, more of a “scratch that itch” substitute.
The dough is more of a bread than a pasta dough, and not boiling them does affect the mouth feel.
- When flattening the dough circles out, aim for thicker in the center, thinner towards the edges.
Remember, there will be a double layer of dough all around the edge, where it connects to itself!
Damp hands help a LOT when working with this dough. Wet the hands, shake off, and form your pierogi, repeating as necessary.
As a note on timing, I will put the cauliflower in the microwave, then make the dough while that is cooking.
When the dough is done, I transfer it to a bowl, and don't bother washing out the food processor before adding the cooked broccoli and cheese.
I just don't find a rinse/wash necessary, nothing in the dough will adversely affect the filling.
When cooking, don't rush - you want to go low and slow, giving the dough a chance to cook thoroughly before it actually browns to the point you want it to be.
How to Make Keto Perogies
Full recipe follows at the end of this post, here is the pictorial walk-through:
Filling:
Place thawed cauliflower in a microwave safe dish. Heat on high for 7 minutes, or until easily mashed.
Transfer to a food processor along with the shredded cheese, blitz until cheese is melted and you have a smooth, uniform filling.
Transfer to a bowl, allow to cool.
Dough:
Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
Measure remaining dough ingredients into a food processor, blitz to combine. Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.
Assembly:
Roll cheese mixture into 24 balls, setting them aside on some parchment.
With wet hands, pinch off walnut-sized sections of dough - 24 of them.
One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of my non-dominant hand. Place a 1 cheese ball of filling in the center of the circle.
Use your other hand to fold the dough around the filling, sealing the edge from one side to the other.
Make sure your perogies are sealed well. Also, I like to flatten them out a little.
In batches, pan fry the perogies in a bit of butter - about 3-4 minutes per side - until golden brown. I like to fry both sides with the fold up against the side of the pan as much as possible, then fry it standing up on the fold, for a nice, all-over browning.
More International Keto Recipes
Looking to add some international flavour to your menu? Try some of these low-carb versions of my favourites!
Keto Cabbage Rolls
Keto Chicken Biryani
Low Carb Chicken Korma
Keto Doro Wat
Keto Gyoza [Potstickers]
Keto Jamaican Beef Patties
Keto Manakish
Easy Keto Ramen Recipe
Keto Orange Chicken
Keto Pad Thai
Keto Sauerkraut Buns
Keto Sushi Rice
Low Carb Shanghai Noodles
Low Carb Vietnamese Noodle Salad
Paleo Stuffed Grape Leaves
Sugar Free Furikake Seasoning
Easy Keto Butter Chicken
... also, be sure to check out our International Keto Recipes for even more options!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Keto Perogies
Equipment
- Parchment paper
Ingredients
Filling:
- 1 lb Frozen Cauliflower Thawed
- 8-12 oz Shredded sharp cheddar cheese
Dough:
- 3 cups Shredded mozzarella cheese
- 4 ounces Cream cheese
- 2 Large eggs
- 2 ¼ cups Almond flour
- ¼ cup Coconut flour
- ¼ cup Almond milk
- ½ teaspoon Salt
For Serving:
- Bacon
- Onions
- Sauerkraut
Instructions
Filling:
- Place thawed cauliflower in a microwave safe dish. Heat on high for 7 minutes, or until easily mashed.
- Transfer to a food processor along with the shredded cheese, blitz until cheese is melted and you have a smooth, uniform filling.
- Transfer to a bowl, allow to cool.
Dough:
- Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
- Measure remaining dough ingredients into a food processor, blitz to combine. Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.
Assembly:
- Roll cheese mixture into 24 balls. Set aside.
- With wet hands, pinch off walnut-sized sections of dough - 24 of them.
- One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of my non-dominant hand. Place a 1 cheese ball of filling in the center of the circle.
- Use your other hand to fold the dough around the filling, sealing the edge from one side to the other.
- Make sure your perogies are sealed well. Also, I like to flatten them out a little.
- In batches, pan fry the perogies in a bit of butter - about 3-4 minutes per side - until golden brown. I like to fry both sides with the fold up against the side of the pan as much as possible, then fry it standing up on the fold, for a nice, all-over browning.
- Serve with bacon, onions, and/or sauerkraut, and sour cream!
I made these today and I am going to say YUMMMMMM!!
I made a combination of rutabaga and cauliflower for the filling, along with the cheese and of course bacon.
I made mine a little larger as I was having a little trouble getting the dough to meet in the smaller size, but aside from that, followed the recipe to the letter. Absolutely will be making these again.
Thank you for sharing!!